Who made the first yeast? and how does a young housekeeper start her own, when away from stores or friends, where she can neither buy nor borrow? are questions often asked. Simply make a thin batter with flour and water, and let it stand in a warm place till it ferments, and is full of bubbles. A pint of this ferment is equal to one cup of old yeast in starting the new.

There are three kinds of yeast in general use, - the dry, the compressed, and the liquid, - each of which has its peculiar merits.

Dry yeast cakes are inexpensive, always ready to use, and generally liked by those who care more for economy of time and trouble than for the quality of their bread.

Compressed yeast cakes, like "Fleischmann's" are excellent, when perfectly fresh; the best form of yeast where bread is made in large quantities. But for a small family, where only a quarter of a cake is used perhaps twice a week, or for those living at a distance from the stores, they are not so convenient or cheap as good home-made yeast. They have almost entirely taken the place of baker's yeast.

As to which is best of the many varieties of home-made yeast, who shall decide when housekeepers disagree? Every good cook thinks her way the best. They are all good that make good bread; the only special advantage of one over another being the greater ease in making or the length of time it will keep good. People who are inclined to shirk think it a deal of trouble to make yeast of any kind; but there are none so independent as those who make their own yeast.

The simplest form of liquid yeast is made with flour, salt, and boiling hop water. To this many add potatoes and a little sugar, and some add ginger. Chemists say that the potato is the best form of starch for the growth of yeast. Potato yeast rises more rapidly, and keeps longer without souring, than flour yeast; bread made from it is sweet, light, and does not dry quickly. As to the comparative merits of grated raw potato or boiled potato, those who have used them both ways with equally good results think the grated potato has the advantage of being made in much less time.

The really essential points are that the water shall be boiling, so that all the cells of the flour or potato may be ruptured. The salt and sugar assist in the fermentation, and the hops and ginger serve to prevent the yeast from souring by checking the fermentation before all the sugar is converted into alcohol; they also give it an agreeably pungent taste, if not used in too large quantities. Old potatoes are better than new for yeast, because they contain more sugar. Porcelain or granite kettles for boiling the hops and potatoes, and earthen bowls and wooden spoons for mixing, are best, as iron and tin cause the yeast to turn dark-colored.

The yeast for starting must be fresh and lively, and never added till the boiling mixture has become lukewarm, or the plant will be killed. It must be kept warm, and stirred several times while rising, and the next day put away in well-scalded glass jars. Keep it in a cool place; freezing or intense heat will kill the yeast plant. Reserve a portion for the next rising in a small jar by itself, as opening the jar often causes the yeast to lose its strength. Always shake or stir well before using. Yeast is good when it is foamy or full of beads, has a brisk, pungent odor, and a good deal of snap or vim; it is poor when it has an acid odor, and looks watery or has a thin film over the top.